It’s Friday and I’m starting to think that instead of me cooking and baking today I should be fashioning an ark! We’ve been having quite a bit of rain, which I normally don’t mind, but now it’s impacting my running schedule which makes me antsy. So after my trip to the gym, I came home and starting prepping for our homecoming dinner party tomorrow night and planning for our pizza night (our tradition) tonight. I wanted to make a whole wheat naan (I have another naan recipe here) but wanted a really thin version for my pizza crust tonight. This version is quite easy, took no time to whip up and is a modification on a traditional naan that is cooked in a tandoor oven.
1.25 cups of whole wheat flour (I used King Arthur) plus additional for rolling out
1/2 teaspoon of baking powder
1/4 teaspoon of salt
2/3 cup of plain low fat or non fat Greek yogurt (if the dough is too dry add a tiny bit of additional yogurt)
Place your cast iron griddle pan or non stick pan over a medium flame to get the pan nice and hot. Don’t add oil or other fats as they aren’t necessary. In your stand mixer or a bowl working with your hands, add all of the ingredients together. Knead the dough, adding additional flour so that the dough doesn’t stick to your hands/board. Work the dough for about 4 minutes or so. Let it rest for about 5 minutes. Meanwhile, turn the flame down to a low/medium. Separate the dough into 4 balls. Roll out the dough to about 1/4 of an inch thick. Then gently place on the grill/griddle or pan. Check it after about a minute to ensure that the dough is browning up nicely (see photo). Avoid burning but random brown areas are typical. Flip the bread over – the dough will puff up. Using the back of a spatula, press the dough down. Cook until the other side is nicely browned. Remove and wrap in a towel to keep moist.
You can brush with garlic oil, ghee or butter. We will be using this for pizza crust – topping and re-baking until my toppings are melted nicely.
— Knead to Cook